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Cucumber Shrimp Soup With Dill Cream

  • Yield: About 8 cups, 8 first-course servings


  • 2 tablespoons unsalted butter
  • 1/2 cup chopped onions
  • 1 tablespoon minced garlic
  • 2 tablespoons chopped fresh dill
  • 1 1/2 teaspoons salt
  • 1 teaspoon white pepper
  • 1 pound (about 2 cups) coarsely chopped peeled medium shrimp
  • 3 cups peeled, seeded, and thinly sliced cucumbers (about 2 large)
  • 4 cups Basic Chicken Stock
  • 2 cups heavy cream
  • 1/4 cup peeled, seeded, and chopped Italian plum tomatoes (1 or 2 tomatoes)
  • 1/2 cup Dill Cream
  • 16 sprigs fresh dill


  • Melt the butter in a large soup pot over high heat and then add the onions, garlic, dill, salt, and pepper and sautÈ, stirring, for about 2 minutes. Add the shrimp and sautÈ for 2 minutes. Stir in the cucumbers and sautÈ for 1 minute.
  • Stir in the stock, cream, and tomatoes and bring to a boil. Reduce the heat and simmer for 25 minutes. Remove from the heat.
  • While the soup is simmering, prepare the Dill Cream.
  • PurÈe half the soup mixture in a food processor or blender and return it to the unprocessed half to give the soup a variety of textures. Reheat over low heat.
  • To serve, allow about 1 cup of soup per portion. Add a dollop of the Dill Cream to each and garnish with 2 sprigs of dill.